Canning
There’s a reason why most instruction state not to use aluminum or non-reactive pots when canning. It turns the insides black and while my food doesn’t taste like metal, it’s supposed to leave a...
View ArticlePickled Habanero
Wash, remove stem and score Habaneros. Chop onions, cauliflower and carrots. Add garlic to jars and fill with vegetables. Bring 3 part Apple Cider Vinegar, 1 part Water, 1 part Brown Sugar (or Honey)...
View ArticleGhost Chili Salsa
Well… I’ve still got 4 pounds of Habaneros and just to mix it up, I threw in a few Ghost Chilies to kick it up a notch. =) You can’t stop eating it because it starts to hurt when you stop....
View ArticleSpicy Nectarine Salsa
Kroger had a sale on peaches for $0.99/lbs but they were out so I ended up buying nectarines. I was planning on using this salsa for my Mignonette but it was so good that we’ve been eating it by...
View ArticleSoy Braised Lotus Root
Humans must have really been hungry to start eating these roots. I mean they’re not exactly the most attractive plant and unless properly prepared taste horrible. 300 gm Lotus Root, 2 Tbsp Vinegar,...
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